Chili made from red Hatch chili powder, leftover puled pork and some hominy added. Real chili by my definition . . . no beans or tomatoes. Jalapeno/cheese bread from a local bakery. Unfortunately the corn is meh this time of year. Great meal overall.
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Come again, chili powder, pork & hominy the only ingredients?
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Yes Sir, FireMan. Recipe starts with a small flour and oil roux, add the chili powder to toast it up a bit, then add beef/chicken stock and whisk continuosly until it thickens up to your liking. Add your meat of choice, hominy if you like. That's it, you have chili. The Hatch red chili powder is essential in my opinion. BTW I also use it instead of paparika to modify/heat up Memphis Dust.
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I made jägerschnitzel tonight.
This is incredibly good and it comes together quite fast (in fact, I uncharacteristically did not take any in-cook photos).
You first start with the mushroom sauce, which I adapted from a Sam The Cooking Guy recipe: two tbl of butter in a pot along with sliced onions, allow to soften, then add a minced clove of garlic followed by 8 oz of sliced cremini/baby portabella mushrooms. Let it go for a bit until the mushrooms leek out all of their moisture and it has nearly evaporated. Then add a tbl of butter, mix in, and a tbl of flour, mix in. Then add 8 oz of beef broth followed by a tbl of soy sauce. Let reduce until nice and thick.
For the pork, take slices of pork loin that are about an inch thick and butterfly. With a meat mallet, pound out until 1/4"-1/2" thick. Season with salt. Go through the typical breading station: flour, eggs (with a little mustard mixed in), and panko seasoned with black pepper and garlic powder.
Pan-fry the cutlets in oil, flipping every minute or so until the outside is golden brown (the inside will be done by this point). Top with the mushroom sauce and serve with something acidic. I choose diced pickled beets (and stained my shirt, but that was to be expected.)
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This was the last Tomahawk ribeye from four I bought at Costco about 6 weeks ago. It was meant to be a great SVQ culinary send off but alas, things turned out different.
Prepped for a dry brine with evoo and coarse salt. So far so good.
Prepped for the SV bath using my new NutriChef vacuum sealer. It has a Sous Vide mode so I used it. It sort of pulsed the vacuum instead of a constant pull. No concerns.
Here is where I don’t have a pic of the SV bag after a 2 hour bath. It was 1/4 full of purge and water, far too much for the purge alone. The effing bag leaked! 🤬
I proceeded to put Montreal rub on it and sear to finish.
Looks good, eh? This braised ribeye had almost no flavor at all. No beef flavor and couldn’t hardly taste the Montreal. I was more than a little upset.
I grabbed the SV bag, filled it with water and tested for leaks. None found. It had to be the seal. I will never use the SV mode on this machine again. 🤬🤬🤬🤬🤬
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I hear Panhead John is coming out with a new line of SV bags he garrentees won't leak. Based on the quality of his paper plates, I'm sure these will be top notch. We'll all be clamoring for them when available. I get nothing from this except I'm still waiting for the tomahawks from Click. I was told they were shipped last week.
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